To Serve

½ telegraph cucumber

3 Tbsp coriander leaves

25g freeze dried lychees

Have Handy

olive oil

pepper

salt

Steps

Cook rice
Combine rice, water and a pinch of salt in a medium pot and bring to the
boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12
minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid
during cooking.

Simmer curry
Add remaining coconut milk, chicken broth and pineapple. Bring to a
simmer and cook for about 5 minutes, until sauce has thickened slightly. Add
chicken and cook for 4-5 minutes, until chicken is cooked through.

Finish curry
When chicken is cooked, remove curry from heat and stir through spinach to
wilt. Add lemon juice and fish sauce and season to taste.

Prep cucumber
Cut cucumber into 1cm batons.

Serve rice topped with curry, coriander and crushed lychees, then place cucumber on the side.